22 February 2013

Now, I don't remember eating this much growing up but I had to make it for hubby since it is a traditional South African dish and wanted to show off our culinary delights that us Saffa's have to offer.  I was not disappointed and will definitely be making this as one of our weekly meals.
It is so easy and quick to prepare. 
Just perfect with yellow rice and a dollop of Mrs Balls chutney on the side.

This recipe was recommended to me by my friend Inge who said to try it out.  She knows what she is talking about when it comes to good food. 

I tweeked the recipe slightly because Mani is vegetarian so I made it with Quorn mince and I added a few raisins - I seriously think the secret is in using plain yoghurt/cream or both in the topping as Ina Paarman suggests.  Mrs Balls Chutney also has a simple Bobotie recipe here.

Make this tonight and enjoy a South African dish!

2 T (30 ml) oil
½ T (7.5 ml) butter
2 onions, finely chopped
500 g mince (a combination of beef and lamb is good)
2 cloves garlic, crushed
1 cup (250 ml) grated carrot or apple

1 T (15 ml) curry powder
1 t (5 ml) coriander
½ t (2.5 ml) ginger
2 t (10 ml) Ina Paarman’s Garlic & Herb Seasoning
1 t (5 ml) turmeric
½ t (2.5 ml) cinnamon
1 t (5 ml) sugar
pinch of red chilli or cayenne pepper
1 T (15 ml) cider or wine vinegar or lemon juice
2 slices white bread, soaked in Chicken Stock, lightly squeezed and mashed with a fork
bay-leaves or lemon leaves

1 cup (250 ml) sour cream or ½ cup fresh cream and ½ cup plain yoghurt (this is the secret – the topping must be made
with a thick milk product)
1 t (5 ml) Ina Paarman’s Garlic & Herb Seasoning
2 eggs

1. Preheat oven to 180°C.
2. Stir-fry the onion in the oil and butter until soft. Add the mince and stir-fry until crumbly. Add the garlic, grated carrot and spices. Continue cooking very briefly to develop all flavours. Season with Garlic & Herb Seasoning. Add vinegar. Add softened mashed bread.
3. Spread the mixture into a flat ovenproof dish. Beat together all the ingredients for the topping with a fork. Pour the topping over the bobotie. Float a few bay or lemon leaves in the topping. Bake uncovered for 35 minutes until the custard topping is firm and golden brown.
4. Serve with yellow rice, chutney, sliced bananas and a sambal of diced tomatoes and onion.

Happy Cooking x

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